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JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

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Journal of the Korean Society of Food Science and Nutrition 2020; 49(12): 1407-1415

Published online December 31, 2020 https://doi.org/10.3746/jkfn.2020.49.12.1407

Copyright © The Korean Society of Food Science and Nutrition.

Quality Characteristics of Wintering Radishes Produced in Jeju Island Using E-Nose, E-Tongue, and GC-MSD Approach

Chang Guk Boo1, Seong Jun Hong1, Youngseung Lee2, Sung-Soo Park3, and Eui-Cheol Shin1,4

1Department of Food Science, 4Institute for Food Sensory & Cognitive Science, Gyeongnam National University of Science and Technology
2Department of Food Science and Nutrition, Dankook University
3Department of Food Science & Nutrition, Jeju National University

Correspondence to:Eui-Cheol Shin, Department of Food Science, Gyeongnam National University of Science and Technology, Jinju, Gyeongnam 52725, Korea,
E-mail: eshin@gntech.ac.kr
Author information: Chang Guk Boo (Graduate student), Seong Jun Hong (Graduate student), Youngseung Lee (Professor), Sung-Soo Park (Professor), Eui-Cheol Shin (Professor)

Received: September 14, 2020; Accepted: September 29, 2020

Abstract

This study compared the taste and odor patterns using an electronic tongue, electronic nose, and gas chromatography-mass spectrometry with olfactometry. In electronic tongue analysis, the umami and saltiness intensities were high in the large sample. Sourness and saltiness were high in the small-size. Twenty-three kinds of volatile compounds in wintering radish samples were identified using an electronic nose. Acetaldehyde and methyl but-2-enoate were predominant compounds in all samples. Principal component analysis segregated different sized samples successfully. GC-MSD identified 27 sulfur-containing compounds, two acids, two alcohols, two heterocyclic compounds, and one aldehyde. Sulfur-containing compounds were the dominant compounds. Olfactory analysis identified nine odor active compounds, with dimethyl trisulfide and dimethyl disulfide being the predominant compounds. Multivariate analysis based on the chemical senses and chromatographic data can be used as a basic research tool for the food sensory research field.

Keywords: wintering radish, E-tongue, E-nose, GC/MSD, PCA

Article

Note

Journal of the Korean Society of Food Science and Nutrition 2020; 49(12): 1407-1415

Published online December 31, 2020 https://doi.org/10.3746/jkfn.2020.49.12.1407

Copyright © The Korean Society of Food Science and Nutrition.

전자코, 전자혀, GC-MSD 분석을 통한 제주산 월동무의 감각평가 연구

부창국1․홍성준1․이영승2․박성수3․신의철1,4

1경남과학기술대학교 식품과학부, 2단국대학교 식품영양학과
3제주대학교 식품영양학과, 4경남과학기술대학교 식품감각인지연구소

Received: September 14, 2020; Accepted: September 29, 2020

Quality Characteristics of Wintering Radishes Produced in Jeju Island Using E-Nose, E-Tongue, and GC-MSD Approach

Chang Guk Boo1, Seong Jun Hong1, Youngseung Lee2, Sung-Soo Park3, and Eui-Cheol Shin1,4

1Department of Food Science, 4Institute for Food Sensory & Cognitive Science, Gyeongnam National University of Science and Technology
2Department of Food Science and Nutrition, Dankook University
3Department of Food Science & Nutrition, Jeju National University

Correspondence to:Eui-Cheol Shin, Department of Food Science, Gyeongnam National University of Science and Technology, Jinju, Gyeongnam 52725, Korea,
E-mail: eshin@gntech.ac.kr
Author information: Chang Guk Boo (Graduate student), Seong Jun Hong (Graduate student), Youngseung Lee (Professor), Sung-Soo Park (Professor), Eui-Cheol Shin (Professor)

Received: September 14, 2020; Accepted: September 29, 2020

Abstract

This study compared the taste and odor patterns using an electronic tongue, electronic nose, and gas chromatography-mass spectrometry with olfactometry. In electronic tongue analysis, the umami and saltiness intensities were high in the large sample. Sourness and saltiness were high in the small-size. Twenty-three kinds of volatile compounds in wintering radish samples were identified using an electronic nose. Acetaldehyde and methyl but-2-enoate were predominant compounds in all samples. Principal component analysis segregated different sized samples successfully. GC-MSD identified 27 sulfur-containing compounds, two acids, two alcohols, two heterocyclic compounds, and one aldehyde. Sulfur-containing compounds were the dominant compounds. Olfactory analysis identified nine odor active compounds, with dimethyl trisulfide and dimethyl disulfide being the predominant compounds. Multivariate analysis based on the chemical senses and chromatographic data can be used as a basic research tool for the food sensory research field.

Keywords: wintering radish, E-tongue, E-nose, GC/MSD, PCA

Fig 1.

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Journal of the Korean Society of Food Science and Nutrition 2020; 49: 1407-1415https://doi.org/10.3746/jkfn.2020.49.12.1407